I still have more of my package of imitation crab meat left from my fabulous crab rangoons. I decided to make some crab soup.
Confession: I had never made anything at all with crab before today and I really had no idea how to make crab soup, but I think it worked pretty well!
I almost-sort-of-in-a-way followed a recipe I found online, except that I didn’t have most of the ingredients – including potatoes! – and almost substituted everything for something else.
8 ounces crab meat (I used imitation), chopped/flaked
2-3 stalks celery, including leaves
2-3 cloves garlic, sliced or chopped
1 medium onion, chopped
1 cup chicken broth
1 can corn, drained
1/3 cup butter
1/2 cup flour
5-6 medium mushrooms, sliced*
2-3 cups milk
salt and pepper, to taste
additional chicken flavoring, if desired
1. Melt butter in a medium-large pot and stir in garlic, onions, mushrooms, and celery. Cook until vegetables are tender. If necessary, add water.
As you can see, I’ve been using my epic green stove a lot lately. 😉
*In my pictures you will notice that my mushrooms are not fully cooked even when all the other ingredients are added. I didn’t decided to add the mushrooms until last, but I know it would be a lot better to make this by cooking the mushrooms with the other vegetables.
My husband really liked this soup, and he doesn’t like celery and seemed a little nervous when I told him this was what I was making for supper. So you can give it a shot, too!